If you can grow it, we can CAN it!

Fresh Veggie Salsa ~ A Salsa Staple

September 28, 2011

This is the last of the TOMATO salsa recipes for the year…we promise. But, we can’t guarantee we won’t revisit salsa using peaches, tomatillos, or something else. We think everyone needs a good salsa recipe in their arsenal and there are lots of great salsa recipes floating around out there. Maybe you have one you’d like to share? Our friends make a fresh bean salsa that is out of this world. It truly makes your mouth sing! Thinking about it makes me salivate (like Homer) and I can almost hear the music….laaaaa! We’re not sure it can be preserved because of the beans (maybe pressure canned)…we’ll do some detective work and get back to you. Or, maybe we’ll recreate a cannable version. Or, maybe it will just be a salsa you prepare the night before and serve fresh…a great alternative for those folks who are not yet canning.

FRESH VEGGIE SALSA (from Bernardin):

7 cups Roma tomatoes; peeled, seeded, and diced

2 cups onions; coarsely chopped

1 cup green bell pepper; chopped

2-4 jalapeño peppers (or more if you like heat)

3 garlic cloves; minced

1 can tomato paste

3/4 cup white vinegar

1/2 cup cilantro, chopped and lightly packed

1/2 tsp ground cumin

Blanch tomatoes in boiling water for about 60 seconds or until skins start to crack. Place tomatoes in ice water to quickly cool. Remove skins, seeds, and dice. Note: scoring the bottom of each tomato prior to blanching will help to remove the skins more easily. Prepare remaining ingredients. Remove seeds from jalapeños and finely chop. It’s a good idea to wear gloves and use a separate cutting board.

In a large stainless steel saucepan combine tomatoes, onion, green pepper, jalapeño peppers, garlic, tomato paste, vinegar, cilantro and cumin. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 30 minutes or until mixture is thickened, stirring occasionally to be sure it doesn’t stick to the bottom.

While it is cooking prepare for water bath canning. Sterilize jars in oven at 250F for 30 minutes.

Remove from heat and ladle hot salsa into hot sterilized jars leaving 1/2″ headspace. Remove air bubbles, wipe rims, place lids and screw bands on adjusting so that they are just finger-tip tight. Process in a hot water bath for 20 minutes.

When the time is up turn off the heat and remove lid, wait 5 minutes before removing the jars. Check seals, label, and store.

This is the Salsa I make every year. It is fantastic and there is some tweeking that can be done. I omit the cilantro, because we are not big fans. I have increased the cumin to 1 1/4 tsp and have added 1/2 tsp salt. I also use 4(medium)-6(hot) chili peppers instead because Jalapenos don’t agree with all stomachs and chili peppers are more prolific for growing. This tweeking does not effect the canning results at all. 4 Batches are made every year and all from my own garden. Still leaves lots of tomatoes for other things too.